CLASSIC CREAM SCONES - NO EGG, BUTTER OR MILK

CLASSIC CREAM SCONES - NO EGG, BUTTER OR MILK image

Yield 12 scones

Number Of Ingredients 9

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1 2/3 dip-and-sweep cups (8.33 ounces / 236 grams) unbleached all-purpose flour
3 to 4 tablespoons (1.25 to 1.625 ounces / 33 to 46 grams) sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
Zest of one orange or Meyer lemon
1/2 cup (1.75 ounces / 50 grams) currants or other chopped dried fruit
1 cup (236 millilitres) heavy cream
1 teaspoon vanilla
Optional: Zest of one orange or Meyer lemon mixed with 1 tablespoon coarse sugar to sprinkle on top

Steps:

1 Preheat oven to 450 degrees. In medium bowl whisk together the flour, sugar, baking powder and salt. Stir in orange zest and dried fruit to coat and separate. 2 Make a well in the center of the flour; pour in the cream and vanilla. Combine with just a few stirs with a fork. With one hand, press dough against sides of bowl, gathering up the loose flour and bringing the dough together. Cut dough into two equal pieces. 3 Line a large baking sheet with parchment and sprinkle two 5-inch circles lightly with flour. Place the two pieces of dough onto the two floured circles on the parchment and gently pat the dough, dusting with flour as needed, into two 5-inch rounds. 4 Cut each round into 6 wedges, dipping your knife or bench scraper in flour between cuts. Pull the wedges out and space them an inch or two apart. Brush the tops with a little milk, cream or melted butter; sprinkle with zest/sugar mixture, if you like. Bake for about 13 minutes, or until golden brown. Note: To reheat room temperature scones, wrap loosely in foil and heat at 300 for 10 minutes.